Chicken Gyros
Expand your cooking repertoire!
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade
- 2 cups Greek yogurt
- ¼ cup lemon juice
- ¾ cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs, pounded flat
- ½ large yellow onion, peeled and root side removed
- 1 sturdy wooden skewer (roughly 10 inches)
Tzatziki Sauce
- 1 large cucumber, shredded
- 2 cups Greek yogurt
- 1 tablespoon garlic, minced
- ¼ cup lemon juice
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper to taste
- 8 pitas
- Sliced onion
- Sliced tomato
Instructions
- In a large bowl, combine marinade ingredients and stir well.
- In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
- On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
- Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- Enjoy!
Watch the recipe video here:
https://www.facebook.com/buzzfeedpropertasty/videos/1170808929718717/
